nuts - - Page 3

by Twin Tastes

A Dashing Brie

Twin Tastes here. For those of you who enjoyed our Cyprus-inspired melty cheese, here is another sweet and savory appetizer with a major KICK.

We first created the oozing brie after touring the Ryan & Wood Distilleries in historic Gloucester, MA. After sampling the copper-colored rum, our minds churned with ideas for how we could incorporate the dark, robust flavor in cooking. To tie in our New England routes, we incorporated Vermont maple syrup. Cooking down the rum with the maple syrup subdues the intense, robust flavor and creates a subtle, sweet, caramel-like topping for the buttery wedge of cheese. To add a little texture, we stirred in some toasted pecans. The firm spicy ginger snaps and tangy apple slices hold up to the incredible mess of the luscious wedge.

Rum, Maple and Pecan Topped Brie

by Emily

A Cucumber Salad for Cucumber Haters

The other weekend I was going to a little cucumber-themed dinner party with some friends. Yep, cucumber-themed. Pretty specific, I know, but I love dinner parties so of course I was down. Here’s a secret, though: I really don’t like cucumbers very much. They’re one of the few foods I generally shy away from (other foods that receive that treatment from yours truly? Celery, eggplant, and licorice). I wasn’t going to be a theme-wrecker, though, so I decided to make a salad including, but not highlighting, the cukes. I also was in the mood to be healthy (if you don’t count the approximately 6 glasses of white wine I downed that night, oops).

This salad was really easy to throw together and it was a hit amongst my friends. Quinoa has always been one of my favorite grains, and it used to be considered kind of exotic, but these days it’s pretty easy to find. I combined that with fresh herbs and ruby red grapefruit (which, unlike cucumber, is one of my favorite flavors). The result? Light, fresh, sweet, sour, a bit spicy, and waaaaay too easy to eat.

Grapefruit-Cucumber Quinoa Salad

in Recipe / Veggie 2 comments

by Emily

100 Ways to Cook Hazelnuts

Ah, the hazelnut, also known as the filbert or cob nut (please, don’t call it a cob nut, that’s weird). Some may think, “Oh, hazelnuts? You mean Nutella?” Yes, the Italian chocolate-hazelnut spread is undeniably delicious, but no, hazelnuts weren’t born in a jar. Here at Endless Simmer we are determined to open your minds (and mouths!) The noble hazelnut is a delightful component of many of our favorite fall recipes, both sweet and savory. From pasta to salad to pastry, to hazelnut pizza and hazelnut-crusted fried brie, hazelnuts can do it all!

Click on the photos for full recipes.

More: 100 Ways to Cook Everything from Blueberries to Bacon

in 100 Ways / Featured / Lists 1 comments

by gansie

Why Does Organic Almond Butter Cost $18?

I spent $18 on organic almond butter. It wasn’t on purpose. Co-ops, like farmers markets, bring out the reckless shopper in me. I see lots of awesome food. I buy lots of awesome food. And, well, I just forgot to check the price.

At the Takoma Park Silver Spring Co-op register I thought my total was a bit high, but I picked up quite a few items, and as I don’t frequent the co-op that much, I didn’t think much of it.

I adored that almond butter, both dressing up my oatmeal and slipping it right into my mouth with a spoon. Then I checked the receipt and HOLY SHIT. A 16oz jar of Woodstock Farms’ Organic Almond Butter, crunchy, unsalted cost $18. I thought it was a misprint. I called the store, thinking it may have been $8.

But no. That thing is 18 bucks. I tried to get ahold of someone at the company to find out why this particular nut butter cost so much, but I never got a hold of anyone. Are almonds difficult to grow or pick or process? Is it that much more difficult to grow organic versus conventional almonds? Are almonds that much more valued?

Please, please, please tell me. Why does this particular nut butter cost so much fucking money?

in Rants & Raves / Trends 10 comments

by BS

Beyond Chocolate: Why Americans Do Get Fat in France

I just returned from 10 days in Paris and Brittany, France, where my girlfriend and I had a highly delicious time combining refined French cuisine with old-fashioned American overindulgence. They may say French women don’t get fat, but Americans on vacation in France most decidedly do. I mean, there’s a cheese course option at every meal. What can you do?

While desserts aren’t generally my favorite, it was food in that category that we found the most to write home about.

There were plenty of traditional sweets options at Mathray and Robert’s Pain de Sucre in the Marais, but we were most intrigued by their nouveau marshmallows, heavily infused with flavors like saffron (left) and whiskey (right).

Their classic macaroons also have a new school twist, with flavors like cool mint, salted caramel, and passion fruit-chocolate.

in Desserts / Food Travel / Photos 2 comments

by BS

Plate It or Hate It

Recent food world discoveries the ES crew is loving and hating…

Plate It: Saffron Chai

We’re already fans of chai lattes, but adding a hint of rich, flavorful saffron makes this taste like drinking a cup of gold. Available from Jaipur Avenue.

Hate It: Bacon Soda

We’re told you many times that bacon will never die, but it’s time for fake bacon flavor to take a hike. We loved this idea when we heard about it last year, but now that it has hit the market it turns out we actually like our soda to taste like corn syrup, not pork syrup.

Plate It: Whipped Cream Vodka

in Bacon / Celebs / Drinks / Rants & Raves / Trends 3 comments

by Russell Warnick

Revenge Served Cold: Nettle Pesto

Growing up in England nettles were a large part of my childhood, whether I liked it or not — and I generally didn’t. This wretched plant caused many a tear in my household, its stinging leaves leaving immense pain that lasted for hours, with little sympathy from my parents as I was usually up to no good in the garden or local park, causing said sting.

When I saw nettles at the local farmers’ market here in D.C., I jumped at the chance to fight back, to serve justice to this leafy plant once and for all. There’s very little you can actually do with nettles, the most obvious was soup, but in these late spring months it seemed a tad too warm for that. I settled on pesto, a simple and versatile sauce that I could use in many dishes.

We’ve cooked basil brownies and avocado milkshakes, now it’s time for the nettle pesto.

in Cheese / Fowl / Personal / Recipe / Veggie 0 comments

« Previous